Around the holidays — beginning with Thanksgiving and ending right after New Years — my creative juices fizzle against the pressure to pump out peppermint desserts, pumpkin flour pies, and latkes with the new “current,” random root vegetable. The holidays make me want to dig my heels in and just say “no!” to my blog becoming another “thing” I have to do instead of a creative outgrowth of being alive. So, I usually pick up a show, binge watch four or five seasons, and then it’s safe to come out from hiding.

I’ve said no to some other things, too. Like running. I hate it, so I’m not doing it again – unless it’s dark out and the N Judah is coming. And high heels. Bunions hurt and my knees are angry. I tossed some used books, sold old clothes, and hung artwork that was blocking doors and collecting dust. I dumped some eyeshadow from 2005, two of my three copies of Anne Lamott’s Bird By Bird, and 42 lbs worth of notebooks scribbled with Farsi, course readers, and English essays from my freshman year of college. In my minimalist quest, I discovered $50 in Amazon gift cards, repurposed an old window, and I finally bought a container for what has got to be 1,000 sq feet of bubble wrap. Kids, say no to drugs? Say no to clutter! (and drugs.)

If there is anything you should say yes to, however, it’s this breakfast. Oh. My. Gosh. Honestly, I was just craving my favorite hummus from Tel Aviv, and I ended up with this dish that is lip-smacking delicious. The chickpeas are really smooth, the cumin and cayenne are warm and subtle, and the lemon is perfectly bright. The kale gives a crunchy texture and the drippy yolk slides right over your tongue like it ain’t no thang. This is the kind of breakfast you make for someone you love. Including yourself. Enjoy!

Serves 2 – 3 people

What You Need

2 tblsp olive oil

1 leek; halved and thinly sliced (or approx. 2 cups)

1/4 tsp cumin seeds (if you don’t have these, just use a little more cumin)

2 garlic cloves; minced

1 c white mushrooms; thinly sliced

6-7 cherry tomatoes; quartered

1/4 c kale; chopped

harissa/cayenne pepper/something with a kick (to your taste)

1 can of chickpeas

juice from 1/2 lemon

1/4 tsp ground cumin

1 tsp salt

1/2 c veggie broth

1-3 eggs over easy (depending on how many people you are cooking for)

cayenne pepper & chopped kale to garnish

How To Do It

Saute the leeks and cumin seeds in olive oil over med-high heat. Once the leeks soften add the mushrooms and garlic. After about 10 minutes, stirring so the leeks don’t burn but become a golden brown, add the tomatoes, harissa (or whatever spicy substitute you’re using) kale, chickpeas, lemon juice and salt. Continue stirring for a couple of minutes and then add the vegetable broth. Cook until most of the liquid has disappeared. Top with an over-easy egg and garnish with cayenne pepper and chopped kale. Enjoy!